Sweet Chili Chicken
Sweet Chili Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, cut into 1-inch bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
For Serving
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, add the cut chicken breast pieces. Sprinkle the cornstarch over the chicken and toss well until all pieces are evenly coated.
⏱️ 5 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through.
⏱️ 7 min
- 3
Remove the cooked chicken from the pan and set it aside on a plate. You may drain any excess oil from the pan, leaving about 1 tablespoon.
⏱️ 1 min
- 4
While the chicken is cooking, prepare the sweet chili sauce. In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, honey, ginger paste, and garlic paste. Whisk thoroughly until all ingredients are well combined.
⏱️ 3 min
- 5
Pour the prepared sauce into the same skillet used for the chicken. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for 2-3 minutes, or until it has thickened slightly.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the simmering sauce. Toss the chicken gently to ensure every piece is fully coated in the sweet chili sauce.
⏱️ 1 min
- 7
Remove from heat. Garnish the sweet chili chicken with sesame seeds.
⏱️ 1 min
- 8
Serve hot, preferably with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Chicken
For the Chicken
- 1 1/2 pounds chicken breasts, cut into 1-inch bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
For Serving
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, add the cut chicken breast pieces. Sprinkle the cornstarch over the chicken and toss well until all pieces are evenly coated.
⏱️ 5 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through.
⏱️ 7 min - 3
Remove the cooked chicken from the pan and set it aside on a plate. You may drain any excess oil from the pan, leaving about 1 tablespoon.
⏱️ 1 min - 4
While the chicken is cooking, prepare the sweet chili sauce. In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, honey, ginger paste, and garlic paste. Whisk thoroughly until all ingredients are well combined.
⏱️ 3 min - 5
Pour the prepared sauce into the same skillet used for the chicken. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for 2-3 minutes, or until it has thickened slightly.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the simmering sauce. Toss the chicken gently to ensure every piece is fully coated in the sweet chili sauce.
⏱️ 1 min - 7
Remove from heat. Garnish the sweet chili chicken with sesame seeds.
⏱️ 1 min - 8
Serve hot, preferably with steamed rice.